TABLE 2.

The source and identification of the bacterial strains isolated from the different spices

Bacterial isolate ID	Source of isolation	Isolation medium	Identified closely related species based on 16S rDNA	Sequence similarity%
BCFK	Spice mix	ChromoBio® Cereus Base	Bacillus subtilis subsp. stercoris	98.39
BCLS	Lovage	ChromoBio® Cereus Base	Bacillus licheniformis	99.50
ORPS2	Oregano	Pseudomonas Isolation Agar Base	Bacillus tequilensis	99.20
KOPS	Coriander	Pseudomonas Isolation Agar Base	Bacillus tequilensis	99.90
CUBC	Curry	ChromoBio® Cereus Base	Bacillus velezensis	99.30
SALTARK	Tarragon	Brilliance TH Salmonella Agar Base	Bacillus zhangzhouensis	99.30
PRBC2	Parsley leaf	ChromoBio® Cereus Base	Bacillus subtilis subsp. subtilis	96.85
SZBC	Ground cloves	ChromoBio® Cereus Base	Bacillus siamensis	97.89
PRBC1	Parsley leaf	ChromoBio® Cereus Base	Bacillus zhangzhouensis	98.91
KNA	Dill	Nutrient Agar	Bacillus zhangzhouensis	98.01
BCFK2	Spice mix	ChromoBio® Cereus Base	Bacillus mojavensis	78.91
BCTA	Tarragon	ChromoBio® Cereus Base	Bacillus zhangzhouensis	99.50
BCPR	Sweet peppers	ChromoBio® Cereus Base	Salinicoccus spp.	84.62
BMPS	Peppermint	Pseudomonas Isolation Agar Base	Bacillus safensis	99.70
BMBC	Peppermint	ChromoBio® Cereus Base	Bacillus filamentosus	99.18
ÁNTBX	Ground anise	TBX Chromo agar	Staphylococcus warneri	96.00
ÁNSAL	Ground anise	Brilliance TH Salmonella Agar Base	Bacillus altitudinis	99.13
BCKÖ	Ground cumin	ChromoBio® Cereus Base	Bacillus siamensis	99.90
SALÖB	Ground pepper	Brilliance TH Salmonella Agar Base	Bacillus cereus	80.85
SALKÖ	Ground cumin	Brilliance TH Salmonella Agar Base	Bacillus altitudinis	100